Hungary

The University of Szeged contributes expertise in food quality management, food-industry quality assurance, healthy food production and animal/feed-related analytical capacities. Its research and educational portfolio includes agricultural and food-science training, food technology and laboratory-based analytical services, supporting the connection between food production, quality and health-oriented food systems.

GS1 Hungary Nonprofit Zrt. contributes expertise in supply-chain standards, product identification, electronic communication and master-data management. Its data infrastructure and standardisation capacities are relevant for food traceability, product information, data interoperability, consumer information and food-system digitalisation.

BioTalentum Ltd. contributes advanced biomedical and biotechnological expertise, including novel human cell systems, animal models and translational research capacities. Its role supports the investigation of biological mechanisms linking food components, early development, health, toxicity and disease-relevant processes.

The Hungarian Society of Nutrition contributes scientific and professional expertise in human nutrition, personalised dietary counselling, professional dissemination, conferences and national and international networking. It strengthens the node’s capacity for expert engagement, scientific communication and the development of evidence-based nutrition recommendations

The Hungarian Dietetic Association contributes professional dietetic expertise and a broad national network of dietitians and nutrition experts. Its strengths include nutritional recommendations, sustainability-oriented dietary guidance, professional dissemination, newsletters, conferences and practical dietetic communication. The association can support the translation of research outputs into professional practice and public-health nutrition guidance.

The Hungarian Platform of Diet, Physical Activity and Health contributes expertise in nutrition surveys, consumer behaviour, communication, dissemination and stakeholder engagement. The platform provides an important bridge between research, citizens, professional communities and public communication, supporting the translation of scientific findings into accessible messages and behavioural insight.

The National Institute of Pharmacy and Nutrition contributes national-level expertise in nutrition, food-consumption data, dietary intake, public-health nutrition, food regulation and accredited food-chemistry analysis. Its role is particularly important for population-level dietary assessment, nutritional epidemiology, public catering, food-composition analysis and evidence support for public-health decision-making.

Széchenyi István University contributes expertise in food composition, nutrient components, food quality, food safety, microbiological testing and supply-chain management. Its food-quality and food-safety laboratory capacities, together with BSc and MSc educational programmes in food technology, engineering, logistics and supply chains, support applied research and training across the food system.

The University of Miskolc contributes expertise in food science, functional food consumption, consumer behaviour, sustainable consumption and supply-chain management. Its educational and research profile supports the analysis of food systems from a consumer, market and logistics perspective, including MSc and PhD-level training in areas relevant to sustainable food systems and dietary behaviour.

The University of Pécs contributes expertise through the Szentágothai Research Centre and its Food Biotechnology Research Group. Its capacities include food biotechnology, toxicological assessment of food components, mycotoxin-related research, cell-based methods and biotechnology education. The institution strengthens the node’s ability to study food safety, biological effects of food components and translational links between food, nutrition and health.

The University of Debrecen contributes broad expertise in agriculture, food science, nutrition, food quality and health-related research. Its capacities include food production experimental facilities, food-quality and feed-analysis laboratories, education in food engineering, nutrition and food sciences, and research programmes linking sustainable food production with diet and health. The university is well positioned to coordinate interdisciplinary activities connecting agricultural production, food technology, nutritional quality and human health outcomes.